| By Jmb (Jmb) on Saturday, January 05, 2002 - 08:10 pm: Edit |
What would one call a dish that is cooked just like risotto, except instead of rice you use noodles?
John Michael Boling
p.s. Anyone looking to train a novice in a restaurant in atlanta?
| By Sam (Sam) on Saturday, January 05, 2002 - 09:22 pm: Edit |
I truly don't know, but risotto is a process, that traditionaly uses a specific type of rice (arborio) that due to its starch make up & structure lends itself to the process....so I'm not sure, any other ideas????...a risottoesque fettucini???.....LOL.....sam sears, cec
| By Chefspike (Chefspike) on Saturday, January 05, 2002 - 11:46 pm: Edit |
Risotto Fettucini, sounds good.
Does it come in one of those boil and serve
packets. I love those, and canned soup.
| By Jmb (Jmb) on Sunday, January 06, 2002 - 01:27 am: Edit |
Risotto Fettucine?
Sounds good, but I think I have heard of a specific name for the dish. My mind is being an ass though.
Any other ideas?
JMB
| By Lena (Lena) on Sunday, January 06, 2002 - 12:13 pm: Edit |
Check Patricia Wells book. I think it was one that has Provence in the title.
Anyway, there she cooks a pasta risotto, using
risotto technique.
Lena
| By Peachcreek (Peachcreek) on Sunday, January 06, 2002 - 12:43 pm: Edit |
Most of the package noodle mixes are done the "risotto method", i.e., the liquid is absorbed into the noodles as the pasta boils, then the reduced liquid becomes the sauce. As with any reduction, be careful of the salt and flavoring becoming too overpowering as the moisture is removed.
Hey Spike- a secret recipe: Fettucine served in a provocative sauce of Velveeta and half and half, then smothered in Campbell's Tomato soup.
| By Chefspike (Chefspike) on Sunday, January 06, 2002 - 01:49 pm: Edit |
Peachcreek it's nice to see you here again.
Man that sounds good, I'm so easy when it comes to food like that. Would that be considered
" comfort food ". or just suzie homemaker. ( no slur intended ) It's strange after working with wonderful or even great chefs over the years, I still enjoy stuff like that.
| By Dustman (Dustman) on Wednesday, January 09, 2002 - 02:47 am: Edit |
It sounds like pearl pasta to me. similar to risotto only pasta you could probably get the same result from Israeli cous cous ( if you hammered it)
| By Dustman (Dustman) on Wednesday, January 09, 2002 - 02:48 am: Edit |
Oops I meant Orzo
| By Dustman (Dustman) on Wednesday, January 09, 2002 - 02:48 am: Edit |
Oops I meant Orzo